For a few years beginning late in 2013, warmer ocean conditions in the eastern Pacific prompted the appearance of unexpected species and toxic algal blooms that devastated others. When temperatures cooled in 2017, the marine ecosystems seemed to be returning to normal. Except for the pyrosomes. Although these previously rare organisms did start to wash up on beaches during the periods of warming, they began to appear by the millions from Oregon to Alaska that spring.
Photo by Steven Grace.
Some combination of ideal conditions led pyrosomes to multiply, dominate the ocean surface and wash up on beaches along the US and Canadian Pacific Coasts. Pyrosomes typically exist offshore, far below the surface in warm, tropical waters all over the world. Their sudden proliferation in other areas is likely due to the warm, Pacific ocean “blob,” although atypical sea currents and changes in pyrosome diet have been offered as other possible explanations.
While the appearance of pyrosomes impeded the efforts of fisherman by clogging nets and filling hooks, greater ecological effects have yet to be observed. As we celebrate World Oceans Month, pyrosomes offer a mesmerizing example of the astounding biological diversity our oceans have to offer and, perhaps, a cautionary tale of the impact climate change can have on those marine lifeforms.
The pyrosome species common in the NE Pacific, Pyrosoma atlanticum, goes by a few other colorful names. Each name reveals something captivating about these creatures. Commonly called “sea pickles” due their size, shape and bumpy texture (like a transparent cucumber), these are not single organisms, but colonies formed by hundreds or thousands of individual multicellular animals call zooids.
In the United States, the last Monday of May is Memorial Day, a national holiday in which we honor those who have given their lives in service to the country. For those of us living in Wisconsin, Memorial Day is also usually preceded by the first truly warm weekend of summer. So as families remember their loved ones, they gather together to create new memories in parks and backyards, around picnic tables or on grassy lawns–beginning the summer season of cookouts, picnics and bar-b-ques.
Here at Promega we love a good cookout too. So a few of us have cobbled together some of our favorite summer recipes to share with you. Do you have a favorite summer recipe? Share it in the comments below. (Please note metric conversions are approximate and have not been tested.) Continue reading
Local girls scouts worked with scientists at Promega to learn how a cell culture facility operates.
My twin daughters are finishing up their 10th-grade year next month, finding themselves smack in the middle of their high school experience, and discussions of classes, colleges and careers are increasing in frequency in my household. (It’s cliché, but I have to say it… Where does the time go?) As the girls begin to ponder their future, my husband and I are encouraging them to gain real-life insight from adults who work in fields they’re curious about. It’s never too early to get a first-hand perspective.
One of my girls has known from a pretty young age that she wants to pursue something in STEM, and likely the “S” in the acronym. Her schedule happened to be open the night a few months ago that one of my Promega colleagues, Senior R&D Scientist Danette Daniels, was speaking on a panel sponsored by the University of Wisconsin – Madison chapter of Graduate Women in Science. My daughter wasn’t sure about how she’d be received as the only high school student in the room, but she agreed to go with me anyway. Besides, I told her, they’re serving pie.
The six women on the panel represented a huge variety of avenues (academic to industry), specialties (biophysics to geology) and professional styles. During introductions, one panelist declared, “I had a job in a lab and was depressed. When I was stuck in a library all day, I was totally excited.” She now works with an organization to recruit more women into STEM fields. The woman sitting beside her runs a research lab and declared, “I love the bench quite a bit, and I don’t want to be in an office reading!” Continue reading
Recently I wrote about the completion of the human genome sequencing project and the promise, problems and questions that the project has generated in the last decade and a half. One of the biggest realizations that I had from researching and writing that post is that our human genome makes us more alike than different at the molecular level, yet there is incredible variability in the human species around the globe.
I started to think about other things where the basic building blocks were the same, yet the final products were so very different—and I landed in the middle of a symphony orchestra.
Orchestras, if we look at the instruments that they have at their disposal, are very similar: dare I say 99% identical? For instance the instruments listed in the February 2017 roster for the New York Philharmonic Orchestra on Wikipedia (1) are very similar to the lists of instruments listed for the musicians of the Atlanta Symphony Orchestra on its web site (2). Numbers and groupings might vary, but the instruments are the same.
However no one would argue that the New York Philharmonic Orchestra and the Atlanta Symphony Orchestra and Chorus are interchangeable. Experiencing one is not the same as experiencing the other, and two separate experiences of either are often completely different.
The orchestral “DNA” is the same: highly trained musicians playing essentially the same set of instruments, and quite often the same piece of music. What makes each experience of these organizations unique is the when, the where and the how of the expression of that DNA. Continue reading
The art of brewing alcoholic beverages has existed for thousands of years. The process of beer brewing begins with barley grains, which are malted to allow partial germination, triggering expression of key enzymes. The germinated grains are then dried and milled. Next, starch, proteins, and other molecules are solubilized during mashing. During mashing, solubilized enzymes degrade starch to fermentable sugars, and digest proteins to produce peptides and free amino acids. Fermentable sugars and free amino acids are required for efficient yeast growth during fermentation.
After the mash, the wort is removed, and hops are added for bitterness and aroma, and the wort is boiled. After boiling, the wort is inoculated with yeast, and fermentation proceeds to produce bright beer. Typically this bright beer is then filtered, carbonated, packaged, and sold. Many proteins originating from the barley grain and the yeast are present in beer, and these have been reported to affect the quality of the final product. However, some of the biochemical details of this process remain unclear. To better understand what happens during the various steps of the brewing process, Schultz et al. used mass spectrometry proteomics to perform a global untargeted analysis of the proteins present across time during beer production and described this work in a recent paper (1). Samples analyzed included sweet wort produced by a high temperature infusion mash, hopped wort, and bright beer. Continue reading
In honor of Human Genome Month, I delved into our Cartoon Lab archives to retrieve this example of the excitement that occurred while sequencing the Human Genome Project.
For more entertaining science cartoons, visit our Cartoon Lab.
March 21, 2018 is World Poetry Day, we’re getting into the spirit with some scientific poetry. Science and poetry overlap more than many diehards in either camp would like to admit. History is filled with poets who dabbled in science, as well as scientists who dabbled in poetry. In honor of World Poetry Day, I’ve pulled out some of my favorites. Continue reading
Today’s blog post is written by guest blogger, Josh Agate, Manager, Global CRM.
Approaching Ambergis Caye.
Adventure is relative. Most people are looking for new adventures in life, and those can range from planning where to go on vacation to starting a new job. What each person looks for in an adventure and the level of thrill they seek is different. When I learned that Promega had awarded me a trip to a destination of my choice with my family for my job performance, I was excited to plan this new adventure with my wife and two daughters (ages 4 and 6). We decided on a trip to Belize.
The trip required two commercial flights, followed by a puddle jumper flight (with hand-written boarding passes), and a 30 minute boat ride before we arrived at our hotel on the island of Ambergris Caye. This island, off the northern coast of Belize, would provide the backdrop for our family’s greatest adventure to date. The trip to get to the island wasn’t tedious travel for them; it was a wild ride that included a plane that held 12 people, flying over crystal clear waters and a boat trip, where our hair flew wildly as we were sprayed with ocean mist. Continue reading
2018 has been designated “The Year of the Bird”, and beginning today, Friday, February 16, 2018, bird lovers around the world will grab their binoculars, fill their bird feeders, update their eBird app, and look toward the skies. The 21st Annual Great Backyard Bird Count, one of the largest and longest running citizen science projects, begins today, and you can be part of this grand event of data collection.
All it takes is a mobile device (or computer) to log your results, an account at gbbc.birdcount.org , and 15 minutes of your time during the four-day event.
Can’t tell a red-tailed hawk from a red-winged black bird? That’s okay. The GBBC web site provides a handy online bird guide. The web site also provides a guide for tricky bird IDs, including: Which Red Finch is it, Identifying Some Common Sparrows, and Identifying Doves.
I recently spent some time talking to Brian Schneider, one of the educators at the Aldo Leopold Nature Center in Monona, WI, to get some tips for first-time birders. Continue reading
Dubrovnik, the Pearl of the Adriatic
We invite you to travel with Bettina Bazzini-Lapin, Scientific Client Specialist, who was awarded a Promega Travel Award for sales performance and used her award to travel to Croatia and Italy. In this blog, she describes her travels.
Croatia is an Eastern European country that sits on the Adriatic Sea directly across from Italy. It has more than one thousand islands, and a third of the country is covered by forest. It is known for its beautiful Dalmatian coast line. One of the main sites for travelers to visit is the coastal city of Dubrovnik, known as the Pearl of the Adriatic. This is where my adventure began. Continue reading